Greek Yogurt Berry Cookie Tart (100% whole grain option)

Quick and easy to put together, this healthier 100% whole grain cookie tart has a creamy Greek yogurt, white chocolate and cream cheese filling! Can also be made with all-purpose flour.

When I arrived back home a week ago, Mr. T had made this awesome tasting but very high in calorie fruit pizza for me. And we decided that I had to recreate it and make it a little bit healthier!

The filling in this one is made out of Greek yogurt, cream cheese and white chocolate. It’s super quick and easy to whip up and a breeze to decorate, which is always a score for someone like myself who has no decorating skills. Just toss on some blueberries and strawberries and you’ve got a great little dessert for July 4th.

I made two versions of this Greek yogurt cookie tart. One with a more traditional crust with very little sugar and some coconut oil. I used all whole wheat pastry flour, which I had brought back with me, and it was a huge failure.

And then I tried again but with a cookie crust. And with butter and a lot more sugar. I guess it shouldn’t be a surprise that this version was SO much better.

The crust isn’t too hard and not too soft. I’d say it’s kind of like a Lofthouse cookie. While I really loved the tart Mr. T made for me, I found myself leaving the crust behind.

It just wasn’t soft enough for my liking. With this version, the crust is just as good as the topping! No wasted calories here.

I was worried that there might still be a slight whole wheat taste, even with my combination of the two flours, so I used some lemon extract and zest which resulted in a crust that’s light and lemony. No whole wheat taste here!

Now we need to talk about white chocolate. While I was living in the US, I wasn’t really into baking like I am now. And I never used white chocolate, just because I didn’t come across any white chocolate recipes I really wanted to try.

Then I moved to Germany and started experimenting with white chocolate. I buy the cheapest brand and even that’s amazing. I always shrugged and admittedly rolled my eyes at the warnings on recipes from other bloggers. “Make sure to use a high quality white chocolate!”

And so many people wrote comments on my blog about how they didn’t like white chocolate. I just couldn’t understand it. To me, it was like saying you don’t like puppies or little ducklings or something. It just couldn’t be.

But now I understand.

White chocolate in the US? That stuff was pretty gross. It tasted like plastic and chemicals. My mother had a few different brands in her pantry and I didn’t like any of ’em.

From what I’ve read and heard, Ghirardelli is the best. So please… do not make this recipe with the cheap stuff! (unless you live in Europe, where the cheap stuff is good :))

And one final thing to note is that your filling will be thicker than what you see here. I might have eaten about… a third of it waiting for my cookie crust to cool. It was just too good. So I apologize for the unrepresentative picture! Just imagine the filling being as thick as the crust.

Hi, what white chocolate do you suggest I use when whipping up this fruit pizza? I actually have a lot of ideas in mind but now I am no longer sure because my ideas may not be the best white chocolate brand. Can you recommend a brand for me? I am preparing this for the Fourth of July and I don’t want to mess up. Thanks.

Your tart looks beautiful!! You captured it wonderfully so I don’t know what you were worried about when taking photos. I have to say I totally agree with you and the white chocolate thing. My foreign exchange student introduced us to the good stuff…huge difference. I am really going to make this soon since I was just thinking about a dessert pizza but something a little lighter would be great. Thanks for posting this recipe :)

Hey there! I usually use coconut oil and regular butter interchangeably but I’ve never had luck with it comes to crusts like this. :( And what kind of flour would you use? I don’t think this would be good with all regular whole wheat and using German 405 or 550 would be a gamble, too. If you tried with coconut oil, I would use less. I’d go with 52 grams and see if that works but I’m afraid I’m not sure about it. Good luck if you do try and happy 6th! :D

That is really interesting! I didnt realize the difference in quality of the chocolate! I need to find out if the same is true here! (I dont really care for white chocolate either, but maybe its the quality Ive tasted…. hmm!) This looks amazing though, and the photos are really awesome!

Yeah, it’s only white chocolate I’m talking about here with quality! I’m sure I’d be fine with some cheap semi-sweet chocolate. :) And darn… I wish I would have seen you while in the US! I would have brought you a big bar of German white chocolate to bake with. And thanks for the picture comment. :D I wanted to throw this thing out the window! Really frustrating.

At least I have a reason not to like white chocolate: it makes my stomach hurt. But then again maybe I was eating the cheap stuff. Ghirardelli white chocolate does spark my interest though because it only has one ingredient in it. But this cookie tart thing looks sooo delicious! Do you think the filling would work with using actual chocolate (like milk/semi-sweet/dark)?

What’s sad is that I had to make two versions. I hate it when that happens and I don’t have anyone to share with. It means I can’t make other stuff because I have to eat all this! At least it tastes good. Well, this was quite the rant. Sorry about that, Erin. :)